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Asian Mushrooms Medley with Thai Basil Pesto Linguini


For 6 servings:

1 pkt linguini
Assorted sausages eg, our raw pork sausage, Thai style
100g fresh shitake mushrooms, thinly sliced
100g hon shimeji brown
2 large pcs black fungus mushrooms, soaked then sliced thinly
5 garlic, sliced
4 shallots, sliced thinly
2 tsp Thai fish sauce (optional)
1 tsp olive oil

For the Thai basil pesto
300g Thai basil leaves
200g pine nuts
5 cloves garlic
4 bird’s eye green chilli
1 chilli padi
300ml olive oil
Sea salt

Cooking Method

  1. Following instructions found on the packaging, boil pasta till al-dente. Set aside.

  2. To make the Thai basil pesto, blend all the ingredients in a food processor until you get a thick paste.

  3. Heat olive pan in a large pan and saute sliced garlic until fragrant.

  4. Add mushrooms and cook for a minute.

  5. Add pesto and stir well for 2 minutes. Add boiled pasta, toss well and add fish sauce. Mix well and serve.

Recipe provided by Chef Iskander Latiff, Executive Chef at Coriander Leaf

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